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Wild Elk Tenderloin Kabobs

John Dudley


Wild Elk Tenderloin Kabobs

Prep Time

15

Minutes

Cook Time

15

Minutes

Serves

8 - 10

People

Effort

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What's this?

John Dudley, Traeger Pro and avid hunter, Traegers his smoky elk skewers for his family all year round. Make this tangy smoked elk recipe your new family favorite.

Ingredients

  • 3 Pound elk tenderloin

  • 3 Tablespoon olive oil

  • 3 Tablespoon balsamic vinegar

  • 3 Whole zucchini

  • 3 Whole yellow squash

  • 12 Small sweet peppers

  • 12 cherry tomatoes

  • 2 Tablespoon Traeger Prime Rib Rub

Steps

  • 1

    Cut the elk loin evenly into 2 inch thick chunks. Drizzle meat lightly with olive oil and balsamic vinegar and let sit in a large bowl.
  • 2

    Chop the zucchini and yellow squash into 3/4 inch thick coins. Next, cut the ends off some small sweet peppers and remove the seeds. Take the coins, vine-ripened cherry tomatoes and peppers, and toss them in the large bowl with the tenderloin.
  • 3

    Add a little more olive oil and then more balsamic. Once everything has an even, light coating, finish it off by adding a generous amount of Traeger Prime Rib Rub.
  • 4

    Be sure you are continually tossing the mixture in the bowl so that you get an even seasoning.
  • 5

    Stack alternating pieces of vegetables and meat onto a skewer to make a perfect looking kabob.
  • 6

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
  • 7

    Once the grill reaches temperature, put kabobs directly on the grate and grill for 15 minutes. Enjoy!